Roast Tomato and Garlic Soup (Stovetop and Instant Pot)

A rich and smooth delicious soup, this easy tomato garlic soup is quite flavourful and is only made with a handful of basic ingredients. On rainy days where I want to do nothing but snuggle up on the couch, this easy tomato and garlic soup is my go-to soup!

Course Soup

Cuisine Healthy

Prep Time 10minutes

Cook Time 1hour20minutes

Total Time 1hour30minutes

Servings 4servings

Calories 135kcal

Author Carmy

Ingredients

2lbstomatoessliced in half, seeded

3headsgarlic

olive oil

4-5cupsvegetable stock

salt and pepper to taste

handful of basil

1/4cupcream

Instructions

Stovetop Instructions

Heat oven up to 400F.

Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven.

Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes.

Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.

Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into a pot and bring into a boil.

After simmering for 30-40 minutes, stirring it occasionally, transport to a blender and blend til smooth.

Before serving, stir in your cream

Instant Pot Instructions

Heat oven up to 400F. Place halved tomatoes, cut side up into a baking tray and drizzle with olive oil. Place it into the oven. Loosely wrap 3 heads of garlic (top sliced off) into tin foil and place it into the oven to roast. Roast for everything for 35 minutes.

Once everything is done roasting, remove the garlic cloves from the head and turn it into a paste by squishing it with a knife.

Place the tomatoes, garlic, salt, pepper, basil, and vegetable stock into the Instant Pot and set it on high pressure/manual for 10 minutes. Once it’s done, let the Instant Pot naturally release for 10 minutes.

Use a hand blender or regular blender and blend the soup until it’s smooth and creamy. Stir in your cream before serving.

Notes

Make it vegan, dairy-free, and Whole30 compliant: sub the heavy cream for unsweetened full-fat coconut cream or coconut milk